Vodka Mussels with Lemon Dill Risotto
Elevate your seafood dinner game with this indulgent Vodka Mussels with Lemon Dill Risotto recipe. Tender, briny mussels are steamed in a fragrant vodka-infused broth and served atop a luscious lemon dill risotto, enriched with Parmesan and a touch of creamy decadence. The risotto’s zesty citrus notes and fresh dill perfectly complement the rich, garlicky vodka cream sauce, creating a harmonious balance of flavors. With simple yet elegant techniques like steaming mussels and crafting a velvety risotto, this dish transforms your kitchen into a gourmet restaurant. Ideal for date nights or special occasions, it’s a show-stopping meal served with an extra squeeze of lemon and a sprinkle of fresh herbs. Keywords: vodka mussels, lemon dill risotto, seafood recipe, mussels with cream sauce, elegant dinner ideas.
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely diced shallot
- 3 minced garlic cloves
- 1 cup vodka
- 1.5 cups vegetable stock
- 0.5 cup heavy cream
- 2 pounds (cleaned and debearded) mussels
- 1 cup arborio rice
- 0.5 cup dry white wine
- 4 cups chicken or vegetable stock (for risotto)
- 1 tablespoon lemon zest
- 2 tablespoons (chopped) fresh dill
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.5 cup grated Parmesan cheese
- 4 for serving lemon wedges
Directions
Step 1
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, deep skillet or pot over medium heat. Add the diced shallot and sauté until softened, about 3 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant.
Step 2
Pour in the vodka and let it simmer for 2-3 minutes to cook off the alcohol. Add 1.5 cups of vegetable stock and bring to a simmer.
Step 3
Add the cleaned mussels to the pan, cover, and cook for 5-7 minutes until the mussels open. Discard any mussels that do not open. Remove the mussels with a slotted spoon and set aside, keeping them warm.
Step 4
Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for another 5 minutes until it thickens slightly. Season with a pinch of salt and pepper to taste.
Step 5
In another large saucepan, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the remaining minced garlic clove and arborio rice. Cook for 1-2 minutes, stirring to coat the rice.
Step 6
Add the white wine to the rice and let it simmer until mostly absorbed. Begin adding the chicken or vegetable stock, one ladleful at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next.
Step 7
Once all the stock is absorbed and the rice is creamy and tender (about 20 minutes), stir in the lemon zest, chopped dill, grated Parmesan cheese, and season with salt and pepper to taste.
Step 8
To serve, spoon the lemon dill risotto onto plates or shallow bowls. Arrange the mussels on top and drizzle with the creamy vodka sauce.
Step 9
Garnish with additional dill if desired and serve with lemon wedges on the side.
Nutrition Facts
| Serving size | (3090.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3166.4 |
| Total Fat 135.5g | 0% |
| Saturated Fat 56.4g | 0% |
| Polyunsaturated Fat 10.7g | |
| Cholesterol 539.5mg | 0% |
| Sodium 10665.2mg | 0% |
| Total Carbohydrate 142.6g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 12.5g | |
| Protein 170.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 926.8mg | 0% |
| Iron 49.5mg | 0% |
| Potassium 4886.6mg | 0% |
Source of Calories